Azuki Bar is a popular frozen popsicle in Japan made from sweet Azuki red bean paste. This cool treat has been enjoyed for its nutty flavor and grainy bean texture for decades. Azuki Bar contains nothing complicated or artificial, but it’s pleasantly sweet and full of flavor. It looks just like any popsicle with a stick. It’s a wonderful cold dessert during Japan’s brutally hot and humid summers, but it also can be eaten all year round.
Azuki Gayu (あずき粥), red bean porridge, is a delightful blend of simmered Azuki beans and rice. Unlike ordinary white porridge, it takes on a red hue, and this color has been recognized for its mystical power. It has been used to ward off disasters during house moving or embarking on a journey. Moreover, it holds a special place as a culinary treasure for festive occasions, shrine festivals, and annual events, with a prominent role during Little New Year (January 15th).
Koshian (or koshi-an) is a kind of sweet red bean paste (Anko) used in a lot of Japanese sweets. While Tsubuan Anko is bean paste containing whole beans, Koshian is a strained and smooth paste. Koshian is used in many traditional Japanese desserts which have a more sophisticated feel. It tastes a little less sweet than Tsubuan Anko, and it may be easier for people who don’t like that sweet of an Anko flavor.
Anko (sweet red bean paste) is the crucial ingredient for Japanese traditional confectioneries. It is a paste made with Azuki (red beans) and sugar. It is used in a lot of different forms of dessert in Japan. It could be used as is in cakes like Dorayaki (Anko sandwiched between sweet pancakes), but also jellied and molded into Yokan, or made into a soup called Zenzai.